Name: Mushroom, Spinach & Tomato Curry
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tbsp vegetable oil; 1 onion (sliced); 2 cloves garlic (finely diced); 4 cm ginger (grated); 1 chilli (finely diced); 500 g mushrooms (cut into large chunks); 12 cherry tomatoes; 200 g peas (Thawed if frozen); 200 ml vegetable stock; 400 g coconut milk; 100 g spinach leaves; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fenugreek seeds; 1 tbsp black mustard seeds; 10 cloves; 1 stick cinnamon; 1 tsp ground cardamon; 1 tsp chilli flakes; 1/4 tsp nutmeg; 1 tbsp turmeric

Delicious creamy vegan curry that will satisfy any appetite. I came up with this recipe when we found a huge puff ball mushroom on a walk one chilly autumn morning. I don't expect you to have a puff ball mushroom and ches...

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